Pumpkin Bars

These bars are super yummy and perfect for the Thanksgiving holiday time.  This is not a recipe I created but one from a friend and is always a hit. 

Ingredients:
4 Eggs
1 & 2/3 cup sugar
1 cup oil
15 oz can of pumkin
2 cups flour
2 tsp. baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Frosting:
3 oz. cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar

Instructions:
Mix eggs, sugar, oil, and pumpkin in a bowl. Mix flour, baking powder, cinnnamon, salt, baking soda in another bowl.  At dry ingrediants to pumpkin mixture. Spread into pans or unto an ungreased cookie sheet (the one with sides). You want to keep it thin so I usually divide the batter into two or more pans (unless I use the cookie sheet, then I just use one).
Bake at 350 for 25 - 30 minutes. I usually go for the lowest cooking time and check them with a toothpick (keeps them moist).

Frosting - mix cream cheese, butter, vanilla and  powdered sugar in a mixer. I usually add more powedered sugar to make the frosting stiffer.

Flourless Chocolate-Walnut Cookies

This has become one of my favorite cookies to make.  I found the recipe last year in Self magazine and have been making them ever since. This recipe calls for egg whites so you can either seperate them yourself or just buy the egg whites in the carton like egg beaters.

Ingredients:
• Parchment paper
• 2 1/2 cups walnut halves
• 3 cups confectioners' sugar
• 1/2 cup plus 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 4 egg whites
• 1 tablespoon vanilla extract


Instructions:
Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.

Sweet Potato Pie Bars

This recipe came about from Jason's love of Sweet Potato Pie. This issue is that we always go camping Thanksgiving weekend and bringing pie on our trip isn't feasible. So I started looking for bar recipes instead. Wait until you taste this yummy sweet potato pie disguised as an incredible bar cookie. The fabulous sweet potato pie filling with a cinnamon crumbly topping is amazing!!

Ingredients:

1 (18 1/4-oz.) yellow cake mix, divided
6 Tblspn margarine, melted and divided
1 egg
1 1/2 cups mashed cooked sweet potatoes
1/2 tsp ground nutmeg
1 tsp ground cinnamon, divided
1/3 cup sugar
2 egg whites
1 (5-oz.) can evaporated milk
2 Tblspn light brown sugar
1/2 cup chopped pecans
1 Tblspn bourbon


Instructions:
Preheat oven to 350 degrees. Set aside 1 cup yellow cake mix. In a mixing bowl, blend together remaining cake mix, 4 tablespoons melted margarine, and egg; mix well. Pat mixture into the bottom of a 13x9x2-inch pan coated with nonstick cooking spray. In a separate mixing bowl, combine sweet potatoes, nutmeg, 1/2 teaspoon cinnamon, sugar, egg whites, and evaporated milk until creamy. Pour filling over prepared crust. Mix reserved 1 cup cake mix, remaining 1/2 teaspoon cinnamon, remaining 2 tablespoons melted margarine, brown sugar, and pecans and sprinkle over filling. Bake for 40 to 45 minutes or until filling is set.

Hummus

Jason and I have become addicted to hummus. I make this at least once a week. This is the base recipe but you can add other ingredients to make different flavors

Ingredients:

• 2 - 15 oz. cans garbanzo beans (chickpeas) one can drained
• 3 cloves of garlic - smashed
• 1/4 cup sesame seeds
• 3 tablespoons tahini* (can be found at whole foods by the peanut butter)
• 1 tablespoon olive oil
• 1 lemon - juiced
• 2 limes - juiced
• 1 teaspoon cumin
• 1 teaspoon white pepper (or black)
• salt to taste

Add all ingredients into the blender. Blend on highest power until all mixed.

*Tahini is ground sesame seed butter.

Honey & Miso Glazed Yellowtail with Coconut-Lime Broth

Jason found this recipe on a fishing website/forum that he frequently visits. We are always trying to find good recipes for fish. This is by far, the most amazing fish recipe ever. I would pay $45 for this in a restaurant. Serves 6

Ingredients

Honey Miso Glaze

• 1 cup yellow, Mild Miso paste ( you can find this in the frig section of an Asian market)
• 1/2 cup Honey
• 2 limes (juiced and zest)
• 1/4 cup Sweet Mirin Wine
• 2 Tablespoons ground ginger (fresh is best)
• 6 (6 oz.) Yellowtail fillets, all dark meat removed

Combine miso paste, honey, lime juice, mirin, and mix well in a bowl to form a smooth paste. Place the yellowtail on a sheet pan, spray with non-stick spray then spoon on an even coat of the honey-miso paste. Hold the fish in the refrigerator while you prepare the broth. Now is also a good time to turn your oven on to low broil

Coconut-Lime Broth

• 2 large diced shallots
• 2 cloves chopped garlic
• 1/4 cup extra virgin olive oil
• 4 ozs. fresh lime juice
• 1/2 cup honey
• 1 can coconut milk (14 oz)
• 1/4 cup thin sliced green onions
• 1 julienne yellow pepper
• 1 julienne red pepper
• 1/2 cup baby shiitake mushrooms (optional we don't like mushrooms and turned out great without)
• 1 bunch chopped cilantro
• Kosher Salt
• Fresh Ground Black Pepper

In a sauce pot, gently saute the shallots, garlic, green onion, shiitakes & peppers for 4-6 minutes. Season with salt and pepper. Add the honey, coconut milk, lime juice & simmer for five minutes. Check seasoning and keep warm on the side.

With the oven on low broil, place the glazed yellowtail 4-5 inches under the broiler and cook for 5-7 minutes. It works best to trim the fish fillets to 1" or 1 1/2" thick so the cook and brown quickly and evenly.

Add the broth to the bottom of a large bowl. Top the broth with the cilantro. Place the fish in the bowl on top of the broth. Top fish with a little broth and more cilantro. Serve fish with bowl of steamed jasmine rice.

Penne with Butternut Squash and Goat Cheese

I saw this recipe on the TV Foodnetwork and thought I would give it a try. I LOVED IT!!!! and so did everyone that tried it. It's a strange combo of ingredients I would never have put together but it's so good. This dish can be served warm or cold.


Ingredients

• Vegetable oil cooking spray
• 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4 inch cubes
• 1 onion, diced into 1/2-inch piece
• 5 cloves of garlic, peeled
• Olive oil, for drizzling
• Kosher salt and fresh ground black pepper
• 1 pound penne pasta
• 1 cup (8 ounces) goat cheese, crumbled
• 1 cup coarsely chopped walnuts (toasted)
• 1 packed cup chopped fresh basil leaves
• 1/3 cup finely grated Parmesan cheese

Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash, onion and garlic together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve about 2 cups of the pasta water. Put the goat cheese in the bottom of large serving bowl and add the pasta with 1 cup of the pasta water. Toss until the cheese has melted and forms a creamy sauce. Add the squash mixture, the walnuts and the basil. Toss well and added any additional pasta water if needed. Season with salt and pepper. Garnish with Parmesan and serve.

***To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6-8 minutes. Cool completely before using.

Blankenship Sangria

The basis of this recipe comes from our favorite Winery, Ponte. I made a few adjustments and it's a hit at every party. The recipe calls for a Sangiovese wine but you can used, Chianti, a Cab, any blended wine....just pick an easy to drink red. I don't recommend using a Merlot.

Ingredients

• 1 Bottle of Sangiovese wine
• 1/2 cup of sugar
• 1/2 cup of water
• 1 1/2 cups orange juice
• 1 orange, sliced
• 1 lemon, sliced
• Assorted fruits (blueberries, strawberries, raspberries, etc)

On the stove in a small sauce pan, add the water and sugar. Heat the water on low until the sugar has dissolved. Set aside to cool. Pour wine and orange juice into a large pitcher. Cut the orange and lemon in half. Squeeze the juice from half the orange and lemon into the pitcher with the wine. Slice the other half of the lemon and orange and add to the wine. Add the sugar and water mixture. Stir. Add any additional fruit you have like, blueberries, strawberries, etc. Chill overnight to allow flavors to blend. If you can't wait, then chill and serve. Enjoy!